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Creamy Coffee Cheesecake Recipe

This Creamy Coffee Cheesecake is a luxurious, café-inspired dessert that perfectly blends the bold richness of espresso with the silky smoothness of classic cheesecake. Nestled in a crunchy Oreo espresso crust, topped with velvety chocolate ganache and fluffy coffee whipped cream, each bite delivers a satisfying harmony of texture and flavor. It’s a showstopper dessert ideal for coffee lovers and special occasions alike.

  • Total Time: 7 hours (includes chilling time)

Ingredients

Scale

For the Oreo Crust

  • 30 Oreos, crushed into fine crumbs

  • ½ teaspoon espresso powder

  • ⅓ cup unsalted butter, melted

For the Coffee Cheesecake Filling

  • 24 oz cream cheese, room temperature

  • ½ cup sour cream, room temperature

  • 1 cup granulated sugar

  • 2 teaspoons vanilla extract

  • 3 eggs, room temperature

  • 1 egg yolk, room temperature

  • 2 tablespoons cornstarch

  • 2 tablespoons espresso powder

For the Chocolate Ganache

  • 3.5 oz dark chocolate

  • 3.5 oz heavy cream

  • ½ teaspoon espresso powder (or more for stronger flavor)

For the Coffee Whipped Cream

  • ⅔ cup cold heavy cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon espresso powder

  • 1 teaspoon vanilla extract

Instructions

  1. Prep the Crust: Preheat oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper. Combine Oreo crumbs, espresso powder, and melted butter. Press into the pan base and bake for 8 minutes. Cool to room temperature.

  2. Make the Filling: Lower oven temp to 280°F (140°C). In a large bowl, beat cream cheese, sugar, sour cream, and vanilla until smooth. Lightly whisk eggs and yolk, then add. Mix until just combined. Sift in cornstarch and espresso powder; mix gently.

  3. Bake the Cheesecake: Pour filling over the cooled crust. Tap pan gently to release air bubbles. Bake for 1 hour, or until edges are set but center is slightly jiggly.

  4. Cool Gradually: Open the oven door halfway and let the cheesecake cool for 1–2 hours. Then wrap and refrigerate for at least 5 hours or overnight.

  5. Make the Ganache: Combine dark chocolate, cream, and espresso powder. Microwave for 1 minute, let sit 10 minutes, then stir until smooth. Spread over chilled cheesecake.

  6. Whip the Cream: Beat cold cream, powdered sugar, espresso powder, and vanilla until stiff peaks form. Pipe around edges of cheesecake.

  7. Serve: Garnish with chocolate shavings if desired. Slice and serve chilled.

  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 12 slices